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One Pan Chicken Thighs with Brown Rice

Kaylie
One healthy pan full of delicious flavors. Tender chicken thighs with mushrooms, lemon, spinach and brown rice.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course dinner, Main Course
Cuisine American
Servings 4 people

Equipment

  • Cast Iron Skillet

Ingredients
  

  • 1.5 lbs chicken thighs or 4-5 medium-size chicken thighs
  • 1 cup uncooked brown rice I use organic brown rice medley from Trader Joe's
  • 2 ¼ cups chicken stock I use low sodium organic chicken broth
  • 8 oz sliced mushrooms
  • 1 medium sliced shallot
  • 2 medium size minced garlic
  • 1 tsp thyme
  • 1 tsp salt
  • ½ tsp pepper
  • 1 sliced lemon cut rind off and deseed
  • 1 bunch of chopped spinach
  • chopped cilantro optional for garnish

Instructions
 

  • Preheat your oven to 350 degrees F.
  • Dry chicken with paper towel and season both sides with salt, pepper and thyme.
  • Heat cast iron skillet on high. When skillet is hot, add chicken thighs, skin side down first. Sear chicken on high heat about 6 minutes on the skin side, then turn chicken and sear other side for 3-4 minutes.
  • Meanwhile, rinse the brown rice with water and drain.
  • Take the chicken out and place on a plate. There will be oil in the pan from the chicken, use the oil to sauté the shallot and garlic.
  • Add shallots and sauté on high heat about 30 seconds. Then add garlic, saute until garlic is fragrant and lightly browned, about 30 seconds.
  • Add rice to the pan and saute for 1-2 minutes until rice is slightly dry. Then add the mushrooms.
  • Add the chicken broth then layer the lemon slices on top of the rice. Layer the chicken (skin side up) over the rice, mushrooms and lemon.
  • Take the skillet to a boil on the stove top then turn of the fire. Carefully remove the skillet with mittens and place it in the oven to roast for 40 minutes.
  • Once the dish is done cooking, make sure to use a meat thermometer to check the thickest chicken piece registers to at least 165 degrees F. If not, roast for an additional 5 minutes until chicken is done cooking.
  • Add spinach after the chicken is done. Garnish with cilantro optional.
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